When I host a Calabria-themed Supper Club at my studio this is always a favourite dish. So simple and rustic - it really reminds me of Southern Italy, especially the region of Calabria, which is known for the bold flavours of its cuisine.

This is a 2-part recipe: 

  • In Part 1 I show you how to make homemade semolina pasta
  • In Part 2 we make the ragù 

If you want to save time and use dried pasta I suggest using artisanal bronze die pasta - it’s a little more expensive but the pasta holds the ragù better and tastes great.

For a full list of ingredients and quantities please scroll down below the videos.  

PART 1: HOMEMADE PASTA 

 

PART 2: PORCINI & SAUSAGE RAGÚ

 

INGREDIENTS

TO MAKE THE PASTA

  • 1 cup semola rimacinata (remilled durum wheat flour) 
  • 1/2 cup water, room temperature  
  • 1 tablespoon extra virgin olive oil 
  • Sea salt, Q.B. (for boiling the pasta)

TO MAKE THE RAGÚ

  • 3/4 cup white wine 
  • 1 tablespoon tomato paste 
  • 2 fresh pork sausages 
  • 1-2 tablespoons ‘nduja 
  • 1/2 ounce dried porcini mushrooms 
  • 2 garlic cloves 
  • Fresh parsley, Q.B. 
  • Extra virgin olive oil, Q.B. 

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